Yep, you read that right.
I scoffed at the idea of these a bit at first, because I didn't think any of the dove's flavor would come through after wrapping them in bacon and slathering them in cream cheese, but, to my surprise, the whole thing works really well.
I made these in two steps in a cast iron pan, but you could probably make them in one step on a sufficiently hot grill. The goal of the two step process is just to ensure the bacon becomes crispy without overcooking the dove.
This recipe is just written for one dove, so scale it up according to your seasonal dose of luck.
Start the bacon in a heavy skillet over medium-low heat:
- Peppered bacon, each strip cut in half
Pull the bacon off right when it starts to shrink. You only want to give it a head start.
Meanwhile, lightly season both sides of each dove breast:
- Dove breast
- Kosher salt
- Garlic powder
- Onion powder
When the bacon is ready, assemble the poppers:
- 1 dove breast
- 1 jalapeno pepper (or serrano), split length-wise and seeded
- 1/2 teaspoon cream cheese
- 1/2 strip bacon
Return to a skillet over medium heat until the bacon is crispy.